Restaurant Yojisan is best known for excellently blending tradition with contemporary technique in Japanese cuisine — a feat not often accomplished with as much finesse as with Chef and co-owner Yoji Tajima. Bringing you a video edition our HYPEBEAST Eats, we talk to the main man about a most recent “Seasonal Omakase” menu and of the restaurant’s interior – an architectural work of art by award-winning architect Dan Brunn. Unlike Japan where ingredients vary according to the seasons, Chef Yoji seeks to bring out a seasonal flare with his dishes using California’s ever-accessible sources. The set up also brings from overseas an Asian-influenced aesthetic to its Beverly Hills location, with bento boxes and Japanese bamboo forests abound. In revealing the intricacy of the Yojisan menu, Chef Yoji prepares an range of complex dishes that includes the Dungeness Crab and Persimmon Salad; Sashimi Kampachi with Pomegranate Sauce; Steamed Branzino with Mushrooms; Red Snapper, Mackerel, and Tuna Sushi; and Scallop with Sea Urchin.